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Breakfast Hash


1 tbsp vegetable oil

6 rashers of streaky bacon, snipped with scissors, or chopped into small pieces

2 large sized potatoes, diced and boiled until tender, about 5 minutes

2 heaped tbsp butter

1 onion, sliced

4 sausages, skinned and in large chunks

2 tomatoes, rough chopped

1 large handful of mushrooms, roughly torn

1 large handful of spinach

4 large eggs


1. Heat the oil in a large frying pan on a medium heat, then add the bacon and fry until crisp,about 5 minutes, then remove with a slotted spoon and set aside on a kitchen towel-lined plate. 

2. Melt the butter in the same pan, on a medium high heat, then add the onion, sausage, tomato mushroom and spinach to the pan, along with seasoning, then cook, stirringoccasionally, for about 5 minutes, then add the potato and cook for another 10 - 12 minutes, allowing the potato to get a little crispy and charred, the onion soft and golden and the sausage cooked through.

3. Sprinkle over the crispy bacon.  Reduce the heat to medium and make 4 wells in the hash and break in the eggs, cook until the whites are just cooked and the yolk is still runny.

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